How to identify if a paste has gone bad?

Question

Learn signs of spoilage in homemade or stored pastes.

Answer 1

Look for signs like a change in color, a sour or off odor, mold growth, or a significant change in texture (e.g., hardening or excessive liquid separation). If any of these are present, discard the paste.

Detailed Explanation:

Identifying spoiled paste involves a multi-sensory approach. Here's a breakdown:

1. Visual Inspection: Check for any discoloration. For example, a vibrant green pesto might turn brown or olive drab. Look for any signs of mold, which can appear as fuzzy spots of various colors (white, green, black). Also, observe the texture. Excessive oil separation or a hardened, dry surface can indicate spoilage.

2. Smell Test: A fresh paste should have a pleasant, characteristic aroma. If it smells sour, rancid, or otherwise 'off,' it's likely spoiled. Trust your nose; if something smells wrong, it probably is.

3. Texture Assessment: The texture should be smooth and consistent. If the paste has become excessively thick, dry, or separated into distinct layers, it may be past its prime. Some pastes, like miso, may naturally darken over time, but a significant change in texture alongside other signs is a red flag.

4. Taste (Use with Caution): If the visual and olfactory checks are inconclusive, you can taste a tiny amount. However, if you have any doubts based on the previous steps, it's best to err on the side of caution and discard the paste. A sour, bitter, or otherwise unpleasant taste is a clear indication of spoilage.

Pro Tip:

To extend the shelf life of your paste, store it properly. Always refrigerate after opening, and consider adding a thin layer of olive oil on top of pesto or other oil-based pastes to prevent oxidation and mold growth. This creates a barrier against air exposure.